Do you ever have those moments when you’re eating at a restaurant and you’re really enjoying whatever is in front of you…
Then, you think to yourself, “Aha! Why don’t I try making this at home?!?”
Gotta love those glass-shattering moments when you recognize the possibilities of what you can do in your own kitchen, right?
Well, that was the case for me and this Light Baked Potato Soup. Dustin and I are big fans of baked potato soup and often order it at restaurants.
I mean, what’s not to love? You have tender baked potatoes, creamy cheddar cheese, crunchy bacon pieces, crisp sliced green onions and some sour cream…are you kidding me?
Problem is – what likely makes it so terrifically delicious at restaurants is all the butter and heavy cream they add to it.
So, instead, I made my own light version and it’s still super good. There’s not an ounce of heavy cream in this Light Baked Potato Soup, which is more than I can likely say for most other recipes you’ll find. Not that I am against cream, per se, but it does tend to make food less healthy. And me more, well. hefty.
I also use low-fat milk and light sour cream to cut ot extra fat, You could even sub the light sour cream for plain Greek yogurt to get more protein and less fat and calories, if you wanted.
I also use a combination of the low-fat milk and chicken stock. You won’t even notice the difference — it’s still as lusciously creamy as ever.
Yes, there’s still bacon and cheese and some flour, but it’s a lot lighter than you’ll find in most places for sure! Every little bit counts, right?
This is a recipe I’ve also shared as part of a weekly meal plan in No-Fail Meals because it is super quick to make and perfect for a weeknight dinner.
Grab a bowl of this (light and) hearty soup and enjoy!
- 2 medium russet potatoes cubed with skin
- 2 medium red potatoes cubed with skin
- 7 bacon strips diced, plus more for garnish
- 1 shallot finely chopped
- 3 garlic cloves minced
- 4 green onions chopped, plus more for garnish
- 3 tbsp chickpea flour
- 1 tsp sea salt
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 2 1/2 cups unsweetened almond milk
- 2 1/2 cups chicken stock
- 1 tsp Worcestershire sauce
- 3/4 cup plain Greek yogurt
- 3/4 cup cheddar cheese grated
- optional toppings dollop greek yogurt, sliced green onions, grated cheddar cheese, bacon crumbles
- Wash the potatoes, place all in a large, unzipped plastic bag along with 1-2 tbsp. water and lay in the microwave (so the top of the bag is not spilling the water out into the microwave, but is mostly closed). Microwave on high for 8-12 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful for the steam. Once cool enough to touch, dice into cubes and then set aside.
- Heat a large pot over medium-high heat. Add and cook diced bacon until crisp, but not burnt. Remove bacon.
- Drain all but about 1 tbsp. of the bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes.
- Add the bacon, salt, basil, oregano, thyme, pepper.
- Stir in the milk, chicken stock and Worcestershire sauce and heat through until thickened.
Add the greek yogurt and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through.
- Season to taste.
Garnish with optional toppings (grated cheddar cheese, bacon crumbles, dollop of greek yogurt, or sliced green onions).
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